All posts in Baking

Lemon Poppyseed Cookies

These lemon poppyseed cookies are for those who love my lemon poppyseed cupcake form my LaminEATs cookbook. The cookies are crispy outside and soft inside and they taste like Summer!
 

Lemon Poppyseed Cookies

(12 Cookies)

Cookie Dough

  • 1/4 cup coconut oil, melted
  • 1,5 tablespoon soy yoghurt
  • 1/2 tablespoon lemon or lime juice
  • 1 tablespoon lemon or lime zests
  • 1/3 cup sugar
  • 1/2 tablespoon vanilla bean sugar
  • 1/4 cup cashew nuts, grinded
  • 3/4 cup spelt flour
  • 2 tablespoons cornstarch
  • 1 tablespoon chickpea flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 pinch salt
  • 1/2 tablespoons poppyseeds

Cookie Cover

  • 2 tablespoons sugar
  • 2 tablespoons icing sugar

How to
Combine flour, chickpea flour, cornstarch, baking powder, baking soda, poppyseeds, lemon zests, brown sugar, vanilla bean sugar and salt.

Mix the melted coconut oil, lemon juice and soy yoghurt.

Add the liquid ingredients to the dry ones and mix them well until it is a solid dough.

Rest the dough for 30-60 minutes in the fridge.

Combine sugar and icing sugar for the cookie cover.

Preheat the oven to 180°C.

Make 12 dough balls, walnut sized.

Cover the lemon poppyseed cookies balls in the sugar mixture.

LemonPoppySeedCookies_03

Prepare a baking sheet with baking paper.

Put 9 to 12 dough pieces on the baking sheet with enough space inbetween.

Flatten the dough with your fingers or a tablespoon. Till you double the diameter of the cookie dough balls.

Bake them for 10-12 minutes on air circulation.

Rest the hot lemon poppyseed cookies for 5 minutes on the backing sheet to cool down. Then lift them on a cooling rack.

Enjoy!

White Chocolate Cupcakes

White chocolate cupcakes with cranberries were one of my boyfriends birthday wishes for his birthday cake. He loves white chocolate, and also cranberries in sweet cupcakes. All about that he’s a real sweet tooth.

White Chocolate Cupcakes

(12 Cupcakes)

White Chocolate Cupcakes with Cranberries and Almonds

  • ¾ cup soy milk
  • 1 teaspoon apple cider vinegar
  • ¼ cup almond milk
  • 3/4 cup sugar
  • 2 tablespoons vanilla sugar
  • 1/3 cup sunflower oil
  • 1 cup flour
  • ½ cup almonds, grinded
  • 2 tablespoons cornstarch
  • 1 tablespoon chickpea flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1/3 cup cranberries, dried
  • 1/3 cup white chocolate chips

White Chocolate Butter Cream

  • ¼ cup margarine, room temperature
  • 2 tablespoons white chocolate, melted
  • 2 cups icing sugar

Decoration

  • 12 Cranberries

How to

Cupcakes

Preheat oven to 170°C (350°F). Put the baking cases in the muffin pan.
Mix soymilk and apple cider vinegar and rest for 5 minutes.
Add sugar, vanilla sugar, almond milk and sunflower oil with a hand held mixer.
Sift and mix flour, almonds, cornstarch, chickpea flour, baking powder, baking soda and salt in a separate bowl. Combine with the cranberries and white chocolate chips.
Now add the flour mix to the liquid mixture in two batches, stir well after each addition till it’s creamy.
Fill the baking cases to 2/3. Bake for 20 to 22 minutes.
Let the cupcakes cool down on a cooling rack.

White Chocolate Buttercream

Cream the margarine (room temperature) and the melted chocolate with a handheld electric mixer. Add icing sugar as needed to make the frostings desired consistency.
Stuff the frosting into a forcing bag. Top the cold cupcakes and top each cupcake with a cranberry.

One of my oldies but goldies cupcakes are my lemon poppyseed cupcakes or my gin tonic cupcakes.

Pretzel Rolls & BLOGST Pro

Because of my awesome Munich trip, I decided to post a recipe of a typical Bavarian and German grocery, the PRETZEL ROLL.

Last weekend I visited a friend in Munich and joined the BLOGST Pro workshop. My friend and I had dinner at MAX PETT a fine and famous vegan restaurant in Munich. The next morning I went to the BLOGST Pro Workshop.

Pretzel Rolls

Dough ingredients

  • 4 + 1/4 cups (500g) spelt flour, stiffed
  • 1 teaspoon brown sugar
  • 1 pack (20g) fresh yeast or 2 packs of dry yeast
  • 2 cups soymilk or soymilk-water-mixture
  • ¾ tablespoon (10g) salt
  • 3/4 tablespoon (10g) organic barley malt
  • ¼ cup (50g) vegan margarine, room temperature

Boiling water ingredients

  • 7 cups (about 1.5 liter) water
  • 3 tablespoons backing soda
  • 1 tablespoon salt
  • Fleur de sel (coarse sea salt)

How to

Pretzel Rolls

Combine 1/2 cup flour, 1/4 cup lukewarm water, yeast, and sugar. Let it rest for 5 minutes.

Put the rest of the flour in a large mixing bowl. Mark a hole in the center of the flour and fill in the yeast mixture. Add malt and salt. Sprinkle the margarine around the whole.

Then start kneading the dough by hand. Add nearly the rest of your soymilk or soymilk-water-mixture till you have a stiff dough. On a lightly floured surface, knead for 10 to 12 minutes.

Cover with a floured dishtowel and allow dough to rest on a board for minimum 1 hour.

If you have enough time, prepare the dough one day before and rest the dough over night in the fridge.

Divide dough into 9 equal pieces. Fold each dough edge from outside to the inside approximately 6 times. You have to do this to get a fluffy pretzel roll.

Place on a lightly floured surface, cover, and let the rolls rest for 30 minutes, rising about halfway and becoming slightly puffy.

Meanwhile, fill a large cooking pot with 7 cups of water. Add the baking soda and salt.  Bring water to boil.

Preheat oven to 200°C (400°F). Line a large baking sheet with baking parchment and set aside.

Line two other baking sheets with a kitchen towel. Set near your stove. Reduce boiling water to simmer and cook 3 rolls at a time. Simmer rolls for about 1 minute. (It’s similar to making bagels.)

Lift out the rolls with a sifter spoon and drain them before you place them carefully on the baking sheet.

Cut a cross on each roll with a sharp knife. Sprinkle with fleur de sel.

Place in the pretzlel rolls into the hot oven. Bake for about 15 to 20 minutes. Transfer pretzel rolls to wire rack to cool.

Enjoy!

BLOGST Pro Munich…

…was great and inspiring!

Ricarda from 23qm Stil and happy Igor from happy interior blog, were the hosts of BLOGST Pro Workshop in Munich.

They did a really good job, great presentations, helpful information, and a nice venue, the co working space COMBINAT, for their BLOGST Pro Workshop.

Every participant gave a short introduction about their blog, personal interests and describing themselves in three hash tacks.
Then Ricarda and Igor started their talks and discussions about time management, marketing for blogger, media kit, blog optimizing, media dashboards, and furthermore.
Two sentences from Igor are still in my mind, when he talked about time management:

“BLOGGING equals QUALITY TIME!”

and

“HAVE FUN WITH BLOGGING!”

Time flies! After the BLOGST Workshop we went to a new and rustic restaurant in Munich. Where we had some more time to meet each other and keep on networking!

I had a great and inspiring day with:

Annette from blick7, Anette from look! pimp your room, Bea from Demoiselle Libellule and sieben machen, Bea from Fräulein Etepetete, Bente from Miss Matthes, Bridgee from LittleStarBlog, Christina from Gourmet Lady, Claudia from frauLIEBSTES, Eleanor Mayrhofer from e.m.papersWahlmünchnerin and Steal This Process, Emma from Frühstück bei Emma, Friederike from FREISEINDESIGN, Lilian Kura from Textzicke, Mona from ansteckend anders and sieben machen, NETTE from regenbogenbuntes, Nicola from Verrueckt nach Hochzeit, Sandra from Lila-Lotta, Simone from frauKaeptn, Sophie from cucina piccina, Stefanie from krambeutel and sieben machen, Susi from texterella and Tina from Türtier.

Everybody got a nice goodie bag.

Thank you BLOGST family!

I hope to see you soon - stay in contact and keep on networking!

Gin Tonic Cupcakes

I made these  gin tonic cupcakes for a good friends who is a real gin tonic lover. you’ll love these cupcakes, if you like my lemon poppyseed cupcakes.

Gin Tonic Cupcakes

(12 Cupcakes)

Ingedients Gin Tonic Cupcakes

  • ½ cup soy yoghurt
  • 2 tablespoons lime juice
  • 3 tablespoons gin
  • 2 tablespoons tonic water
  • 3/4 cup sugar
  • 2 tablespoons vanilla sugar or 1 tablespoon vanilla extract
  • ¾ tablespoon lime zest
  • 1/3 cup sunflower oil
  • 1,5 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon chickpea flour
  • ½ teaspoon salt

Ingredients Gin Tonic Glaze

  • 1 cup icing sugar
  • 5 tablespoons gin
  • 1 tablespoon tonic water
  • 1,5 tablespoon lime juice

Ingredients Gin Tonic Frosting

  • 5 tablespoons margarine
  • 2 cups icing sugar
  • 1,5 tablespoons gin
  • 1 tablespoon tonic water

Decoration

  • ½ - 1 tablespoons lime zests

How to

Gin Tonic Cupcakes

Preheat oven to 170°C (350°F). Put the baking cases in the muffin pan.

Mix yoghurt, lime juice, sugar, gin, tonic water, vanilla sugar, lime zests and sunflower oil with a handheld mixer.

Stift and mix flour, chickpea flour, baking powder, baking soda and salt in a separate bowl.

Now add the flour mix to the liquid mixture in two batches, stir well after each addition till it’s creamy.

Fill the baking cases to 2/3. Bake 20 to 22 minutes.

Stick into the warm cupcakes three to four times. Brush the gin tonic glaze over them.

Let the cupcakes cool down on a cooling rack.

Gin Tonic Frosting

Cream the margarine (room temperature) and the sugar with a handheld electric mixer.

Add the gin and tonic water. Beat it well and add more sugar as needed to make the frostings desired consistency.

Stuff the frosting into a forcing bag. Top the cold cupcakes and grind some fresh lime zests over the frosting.

There're some more special cupcake recipes on my blog, like the white chocolate cupcakes with cranberries.

When you need an inspiration for Chrismas cookies I recommended you my soft gingerbreads with almonds and apricot marmelade or my vanilla orange poppyseed shortbreads.

Cinnamon Crumble Cupcakes

The cinnamon crumble cupcakes are the perfect cupcake for a longer transport or prepared easy one day before you need it.

Cinnamon Crumble Cupcakes

(12 Cupcakes)

Ingredients Cupcakes

  • 1 cup soy milk
  • 1 teaspoon lemon juice
  • 3/4 cup sugar
  • 2 tablespoons vanilla sugar or 2 tablespoon vanilla extract
  • 1/3 cup sunflower oil
  • 11/4 cup flour
  • 2 tablespoons cornstarch
  • 1 tablespoon chickpea flour
  • 1 teaspoon cinnamon, grinded
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Ingredients Plum Filling

  • 12 tablespoons plum jam
  • ½ teaspoon cinnamon, grinded

Ingredients Cinnamon Crumbles

  • ¼ cup margarine, room temperatur
  • ¼ cup flour
  • ¼ cup fine oats
  • ½ cup sugar
  • 1 teaspoon cinnamon, grinded
  • 1 pinch salt

Decoration

  • Icing sugar


Front: Cinnamon Cupcake, back: Marble Cupcake with Vanilla and Chocolate Buttercream

How to

Cupcakes

Preheat oven to 170°C (350°F). Put the baking cases in the muffin pan.

Mix soymilk and lemon juice and rest for 5 minutes.

Add sugar, vanilla sugar and sunflower oil with a hand held mixer.

Stift and mix flour, cornstarch, chickpea flour, baking powder, baking soda, cinnamon and salt in a separate bowl.

Now add the flour mix to the liquid mixture in two batches, stir well after each addition till it’s creamy.

Now fill the baking cases to 2/3. Bake for 5 minutes.

Filling

For the plum filling mix plum jam and cinnamon in a little bowl with a fork.

Crumbles

Combine margarine, flour, oats, sugar, cinnamon and salt for the crumble.

 

Put about ¾ to 1 tablespoon plum filling in the semi baked dough center and crumble the cinnamon crumbles over each cupacke.

Bake for further 15 to 17 minutes.

Let the cupcakes cool down on a cooling rack.

Do you like other yummy recipes with cinnamon? I recommanded you a tasty pumpkin walnut muffins with cinnamom glaze or a moist cookies the cinnamon marzipan stars.

Matcha Cupcakes

Tea time with matcha cupcakes and light whipped coconut cream and raspberry sprinkles. I've got the idea of these cupcakes, through a matcha cupcake picture on Instagram.

Matcha Cupcakes

(12 Cupcakes)

Ingredients Matcha Cupcakes:

  • 1 cup soy yoghurt
  • 2 tablespoons coconut-rice milk
  • 1 tablespoon lemon juice
  • 3/4 cup sugar
  • 2 tablespoons vanilla sugar or 1 tablespoon vanilla extract
  • 1/3 cup sunflower oil
  • 1 + ¼ cup flour
  • 2 tablespoons cornstarch
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon matcha powder
  • ½ teaspoon salt

Whipped Coconut Cream

  • 1 + 1/4 cup SOYATOO coconut whip, cold
  • 2 tablespoons brown sugar
  • 2 tablespoons vanilla sugar

Decoration

  • 1/2 tablespoon dried strawberry/raspberry flakes

How to

Matcha Cupcakes

Preheat oven to 170°C (350°F). Put the baking cases in the muffin pan.

Mix yoghurt, coconut-rice milk, lemon juice, sugar, vanilla sugar or extract and sunflower oil with a handheld mixer.

Sift and mix flour, cornstarch, baking powder and soda, matcha powder and salt in a separate bowl.

Now add the flour mix to the liquid mixture in two batches. Stir well after each addition till it’s creamy.

Fill in the dough in the baking cases to 2/3.

Bake 20 to 22 minutes.

Let the matcha cupcake cool down on a cooling rack.

Whipped Coconut Cream

Fill the coconut whip with sugar and vanilla sugar in a high bowl and mix for 2 minutes with a hand held mixer.

Stuff coconut whip cream into a forcing bag.

Top the cold matcha cupcakes with the coconut whip cream.

Sprinkle some dried strawberry or raspberry flakes.

The matcha cupcakes matches perfect to my lemon poppyseed cupcakes.